If the protein is unstable then it start to aggregate. So measure protein concetration say by lowry or bradford over a period of time (say 12hrs intervals). A sophisticated way to measure stability is by differantial scanning calorimetry.

If the protein is unstable then it start to aggregate. So measure protein concetration say by lowry or bradford over a period of time (say 12hrs intervals). A sophisticated way to measure stability is by differantial scanning calorimetry.

Measuring protein aggregation (if ur stability problem is obnly aggregation) by lowry or bradford may not such a good idea as you may not find any difference (in this case they may not be detectable via concentration) amd also these method themself have high variation to detect minor chances..yes DSC is a very good method to check protein stability u can also do SDS-PAGE if its just molecular weight regarding stability related impurities..or RP-HPLC can show you stability related products such as oxidized etc...all in all you have to use multiple method to come to a final conclusion...best of luckP.S> i think you must go for DSC...